MycoTechnology, a pioneer in mushroom research and ingredient innovation, made a significant discovery last year with a natural sweetener derived from the highly coveted honey truffle. This rare tuber, found in Hungary, possesses a unique flavor profile that sets it apart from other truffles. According to MycoTechnology, the discovery of the sweet protein from honey truffle could serve as a “game-changing alternative to sugar and artificial sweeteners,” potentially reducing global sugar consumption and contributing to a healthier future.
Recently, the honey truffle sweetener achieved new technical and safety milestones, bringing it closer to market, as stated by the company in a release to Food Dive. New safety evaluations released this month indicate that the protein is neither allergenic nor toxic and is fully digestible by humans. Instead of being absorbed in its original form, the sweetener degrades into amino acids similar to those found in other protein sources, such as meat, fish, and eggs.
Alan Hahn, former CEO of MycoTechnology, remarked, “This breakthrough ushers in a new era of clean-label sweeteners, revolutionizing how we create foods and beverages without relying on traditional sugar or artificial sweeteners.” The Colorado-based company employs precision fermentation technology to isolate the sweet protein, resulting in a unique flavor that is up to 2,500 times sweeter than sucrose.
Additionally, the sweetener contains calcium citrate, which may further enhance its appeal in the health-conscious market. MycoTechnology aims to collaborate with “major industry partners” and anticipates that the protein will be available for testing and development later this year.